Entree: Mexico – Bajio Mexico — San Luis Potosi – Fiambre Potosino (Potosi-style Cold Platter)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1.5 lb (700 g) baby potatoes, halved
- 4 large eggs, hard-boiled, approx. 8 oz (225 g) total
- 8 oz (225 g) cooked ham, sliced into 1/4-inch (6 mm) strips
- 8 oz (225 g) roasted turkey breast, sliced into 1/4-inch (6 mm) strips
- 6 oz (170 g) salami or mortadella, sliced into strips
- 8 oz (225 g) queso panela or queso fresco, cut into 1/2-inch (1.5 cm) cubes
- 1 cup (150 g) blanched green beans, cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) frozen peas, thawed
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1 cup (150 g) pitted green olives, halved
- 1/2 cup (75 g) roasted red bell pepper, sliced (jarred or roasted fresh)
- 2 cups (200 g) quick-pickled vegetables (see quick-pickle step below): mixture of carrot coins and cauliflower florets
- 2 tbsp (30 ml) capers, drained
- 1 cup (240 ml) vegetable oil (or light olive oil)
- 1/2 cup (120 ml) white vinegar
- 3 tbsp (45 ml) fresh lime juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (8 g) dried oregano (preferably Mexican oregano if available)
- 2 cloves garlic, minced (about 8 g)
- 1–2 jalapeños, seeded and thinly sliced (optional, adjust to heat preference)
- 2 tbsp (25 g) granulated sugar (to balance acidity)
- 1/4 cup (15 g) chopped fresh cilantro (optional, for finishing)
- Lettuce leaves or mixed greens for serving (optional)

Instructions

Short Description:
A chilled, hearty platter of mixed cold meats, cheeses, hard-cooked eggs, potatoes and crisp pickled vegetables dressed in a bright, vinegar-forward marinade—served as a complete main course typical of San Luis Potosi.

Regional Notes:
This Potosino variation emphasizes tangy, vinegar-forward flavors and local cheeses (panela or queso fresco) alongside a mix of deli meats and pickled encurtidos (pickled vegetables), reflecting Bajio preferences for bright marinades rather than heavy cream-based dressings. The salad is designed to marinate several hours so flavors meld, as commonly enjoyed in San Luis Potosi family gatherings.

1. Boil potatoes in salted water until just tender, about 12–15 minutes depending on size. Drain and cool to room temperature, then refrigerate to chill.
2. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, quarter, and refrigerate.
3. Make quick-pickled vegetables: in a small saucepan combine 3/4 cup (180 ml) white vinegar, 3/4 cup (180 ml) water, 2 tbsp (25 g) sugar and 1 tsp (5 g) salt. Bring to a simmer, pour over 2 cups (200 g) chopped carrots and cauliflower in a heatproof bowl, cool to room temperature, then refrigerate at least 30 minutes (can be done a day ahead).
4. Prepare the dressing: in a bowl or jar whisk together 1 cup (240 ml) vegetable oil, 1/2 cup (120 ml) white vinegar, 3 tbsp (45 ml) lime juice, 2 tbsp (25 g) sugar, 1 tbsp (8 g) dried oregano, 2 cloves minced garlic, 1 tsp (5 g) salt, 1 tsp (5 g) black pepper and sliced jalapeño if using. Taste and adjust salt, sugar, or lime for a bright, tangy balance. Chill briefly if desired.
5. Assemble the salad base: in a large bowl combine cooled potatoes, blanched green beans, peas, sliced red onion, roasted red pepper, pitted olives and capers. Add the sliced cold meats (ham, turkey, salami) and cubed panela cheese.
6. Add the quick-pickled carrots and cauliflower (drain most of the pickling liquid unless you prefer extra tang). Gently toss everything so ingredients are evenly distributed.
7. Pour enough dressing over the assembled mixture to coat—reserve some dressing for serving (about half the batch); toss gently. Cover and refrigerate at least 4 hours or overnight to let flavors meld (overnight yields best results).
8. To serve as a main course, arrange a bed of lettuce or mixed greens on a large platter or divide onto plates. Place the chilled fiambre mixture on top, garnish with quartered hard-boiled eggs and chopped cilantro. Serve chilled with reserved dressing passed at the table and warm corn or bolillo rolls on the side if desired.
9. Storage: keep chilled up to 3 days; marinated fiambre becomes tangier over time—stir before serving and add a splash of fresh lime or a little extra oil if mixture seems dry.